2 garlic cloves, crushed
2 teaspoons lemon zest
2 tablespoons lemon juice
1/2 teaspoon chilli flakes
4 x 150g firm white fish fillets
1 large zucchini, halved, thinly sliced
200g snow peas, thinly sliced
150g oil-free, store-bought roasted capsicum, chopped
3 cups cooked basmati rice
2 tablespoons chopped flat-leaf parsley
lemon wedges, to serve
Step 1Combine half of the garlic and half of the lemon zest with lemon juice, 2 teaspoons of olive oil and chilli flakes in a large shallow glass dish. Add the white fish fillets; then stir to coat.
Step 2Spray a large grill pan or frying pan with olive oil. Set pan over high heat, add the white fish fillets and grill for 2–3 minutes per side, or until cooked to your liking.
Step 3Meanwhile, spray a large frying pan or a wok with olive oil. Add the remaining garlic and lemon zest to pan with sliced zucchini and snow peas. Cook, stirring, for 2 minutes, or until vegetables are almost tender yet crisp. Add the red capsicum and rice. Cook for 2 more minutes, or until the rice salad is heated through.
Step 4Stir parsley into the salad and season with cracked black pepper. Divide salad among 4 serving plates and top with fish. Serve with lemon wedges.
To boost flavour, leave fish to marinate for 30 minutes.
